Boil the chicken egg, finely chop or pass through a strainer.
Finely chop the gherkins, capers, parsley and onion. Crush the peppercorns in a mortar.
Cut the meat into small pieces with a knife. Add olive oil, salt and pepper.
Form portioned balls, using a culinary ring, put the tartare on a plate. Put gherkins, capers, onions, parsley next to the meat. Gently place the quail egg on the tartare. Serve extra Worcestershire sauce.